It’s an odd question, but an increasingly pertinent one. After all, as temperatures rise and extreme weather becomes the norm, many food production systems are becoming threatened. As that trend increases, it’s worth asking which foods consumers will have to cut back on – or abandon entirely.

One major issue is carbon dioxide, or CO2. Plants use the gas to fuel photosynthesis, a fact that has led some analysts to argue that an increase CO2 is a good thing for farming. Lobell disagrees, noting that CO2 is only one of many factors in agriculture. “There’s a point at which adding more and more CO2 doesn’t help,” he says. Other factors – like the availability of water, the increasing occurrence of high and low temperature swings and the impact of stress on plant health – may outweigh the benefits of a CO2 boost.

Lobell has already noticed the effect of climate change on some crops. For example, he says, yield data from corn and wheat production suggests that these two staples are already being negatively affected by the changing climate. Similarly, fruit and nuts are also showing the impact of climate change. Fruit trees require “chilling hours”, or time in cold, wintry environments, for optimum production. If they don’t hit their required number of cold, wintery days, their production – and quality – drop. These reduced yields, Lobell explains, lead to more frequent price spikes in many foods.

Here’s a list of the foods to enjoy now – while they’re comparatively plentiful.

Corn (and the animals that eat it)

Water shortages and warmer temperatures are bad news for corn: in fact, a global rise in temperatures of just 1C (1.8F) would slow the rate of growth by 7%. The impact of a disruption in corn production would extend far beyond the produce section at the supermarket. A great deal of US corn goes to feed livestock, so lower corn yields could mean higher meat prices, and fewer servings of meat per capita.

This isn’t merely speculation: Lobell claims that changes to this $1.7tn industry have already begun. According to a recent study (subscription required) that he co-authored, the world’s farmers have been much less productive in recent years than they would have were it not for climate change. Global corn production, in particular, has already been nearly 4% lower than it would have been if the climate were not warming.

Coffee

Higher-than-average temperatures and shifting weather patterns in the tropics have made “coffee rust” fungus and invasive species the new norm on coffee plantations. And, to make things worse, a severe drought in Brazil this spring caused prices to skyrocket. Some analysts are predicting that, if the current trends continue, Latin American coffee production could relocate to Asia.

Latin America isn’t the only coffee-producing region facing the impacts of shifting weather patterns. In Africa, the number of regions suitable for growing coffee is predicted to fall anywhere from 65% to 100% as the climate warms. In this case, higher temperatures would produce lower yields and plant.

Chocolate

According to a widely cited 2011 study (pdf) from the International Center for Tropical Agriculture (CIAT), cacao beans – the raw ingredient in chocolate – will become much less plentiful over the next few decades. The main problem is rising temperatures and falling water supplies: in the African nations of Ghana and Cote d’Ivoire, temperatures are predicted to rise by at least 2C by 2050. This, in turn, will increase “evapotranspiration” in the cocoa trees, causing them to lose more water to the air and reducing their yield.

Andrew Jarvis, Leader of the Decision and Policy Analysis Program at CIAT, says that, while chocolate and coffee are not crucial to our survival, studying the impact of climate change on them makes sense, because they can help raise awareness about climate change by “hitting people’s soft spots.”

“Imagine waking up and not having coffee to get you through the morning, or not having a bar of chocolate readily available when you get a craving,” he says. “It’s not that there won’t be any, but the prices will likely be much higher. Both these crops are very sensitive to climate change, and increases in demand are outstripping our capacity to supply.”

Seafood

In addition to its impacts on land, climate change can also contribute to rising levels of CO2 in the ocean. This, in turn, leads to ocean acidification, which could threaten a whole range of edible ocean creatures. For example, the shells of young oysters and other calcifying organisms are likely to grow less and less sturdy over time, as the oceans’ acidity increases. The UK’s chief scientist, Sir Mark Walport, recently announced that, thanks to man-made CO2, the acidity of the oceans has increased by about 25% since the start of the industrial revolution.

Another problem is that, according to a recent study, most fish are slow to adapt to acidification, leading to a risk of species collapse. Some animals, like tropical fish and lobsters, are moving north in search of cooler habitats, but this migration causes other problems. Tropical fish, for example, are more susceptible to parasites in warmer water, further weakening their species. Meanwhile, lobsters tend to eat everything in sight, so their move puts the native habitats of a host of other species at risk.

Maple syrup

Wetter winters and drier summers are putting more stress on sugar maples, the trees whose sap is needed to produce maple syrup. In the winter, the trees need freezing temperatures to fuel the expansion and contraction process that they use to produce the necessary sap. Rising temperatures are already causing sap to flow earlier: according to some estimates, this may push up maple production by up to a monthby the end of the next century.

The US Department of Agriculture also predicts that the industry will move north, as the trees in cooler areas fair better, and maple trees in states such as Pennsylvania are less likely to survive the shift. The USDA Forest Service has developed the Climate Change Tree Atlas, which shows that sugar maples will likely loose some habitat. “While maple trees won’t necessarily vanish from the landscape,” says the federal agency, but “there could be fewer trees that are more stressed, further reducing maple syrup availability.”

Beans

Beans feed the majority of the population in Latin America and much of Africa, but the hearty legumes might be quailing in the face of climate change. According to a report from CIAT, higher temperatures affect flowering and seed production in bean vines, reducing yields by as much as 25%. And in bean-growing regions, too much rain – in the form of storms and floods – will likely destroy some crops as well.

“Beans are very sensitive to climate,” says CIAT’s Jarvis, noting that their need for low temperatures helps explain why they do well in the mountainous regions of East Africa. “High temperatures, especially at night, can significantly affect the productivity of the crop.”

Cherries

Stone fruits, particularly cherries, require chill hours to bear fruit; too few cold nights, and the trees are less likely to achieve successful pollination. On the west coast, where the bulk of sweet cherries are grown, rising temperatures mean that trees might flower later and produce fewer fruits.

Unusually timed cold weather can be just as disastrous. In 2012, the Michigan cherry industry lost 90% of its tart cherry crop after a late freeze.

Wine grapes

Thanks to warmer temperatures, wine grapes will likely soon be in higher demand – making wine more expensive. A 2013 study predicted that “major global geographic shifts” among wine growers – as well as fluctuations in temperature and moisture levels in Europe, Australia, North American, and South Africa – will essentially make the perfect wine grape a moving target. Australia will probably be hit the hardest, as 73% of the land there could be unsuitable for growing grapes by 2050. California’s loss is nearly as high at 70%.

Then there’s the question of “terroir”, or flavor based on geographical location. Wine grapes like heat, but not too much. In extreme temperatures, they can even go into a kind of thermal shock that can severely alter flavor. On the bright side, the grapes also retain more sugar in these circumstances, making the final product higher in alcohol, so the casual sipper won’t need to drink as much to feel the effects.

Twilight Greenaway is a writer and editor who focuses on food and sustainability. She is managing editor of Civil Eats